[1] |
SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai.
Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies
[J]. FOOD SCIENCE, 2021, 42(6): 282-290.
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[2] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[3] |
LIU Wenying, GAO Xinyue, LI Xiang, CHENG Xiaoyu, WANG Shouwei, QIAO Xiaoling.
Sensory Characteristics and Physicochemical Quality of Fresh and Preserved Pork from Several Chinese Local Pig Breeds
[J]. FOOD SCIENCE, 2019, 40(19): 52-59.
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[4] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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[5] |
HUANG Meihua, WU Ruhua, HE Quanguang, YANG Quanguang, PAN Hong, ZHANG Ezhen, HUANG Ruibin, YANG Haijuan, ZHANG Hong, PAN Zilai.
Physical Characteristics of Camellia chrysantha (Hu) Tuyama Flower Powder with Different Particle Sizes
[J]. FOOD SCIENCE, 2018, 39(3): 76-82.
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[6] |
LI Heng, CHEN Gong, WU Yalong, DENG Weiqin, ZHANG Wei, ZHU Xiang, WANG Yong, ZHANG Qisheng.
Analysis of Microbial Community Dynamics of Traditional Sichuan Paocai Brine by High-Throughput Sequencing
[J]. FOOD SCIENCE, 2018, 39(24): 131-138.
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[7] |
LI Menghua, WANG Guoyi, ZHANG Xiaoxu, ZHANG Lei, CHENG Zhan, MA Liyan, LI Jingming.
Optimization of Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Method for Microbial Volatile Organic Compounds from Aspergillus carbonarius
[J]. FOOD SCIENCE, 2018, 39(10): 318-325.
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[8] |
CHEN Zihao, WANG Maojian, ZHANG Jian, HOU Zhigang, JING Yuexin, WANG Gongming, ZHAO Yunping, LIU Fang.
Optimization of Cold-Air Drying of Apostichopus japonicus and Comparison with Other Drying Methods
[J]. FOOD SCIENCE, 2017, 38(12): 196-203.
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[9] |
CHENG Shuzhen, ZHANG Chunhui, ZHANG Jie, XIE Xinfang, WANG Zhidong.
Effect of Electron Beam Irradiation on the Quality of Chilled Beef Packaged in Nitrogen Atmosphere
[J]. FOOD SCIENCE, 2016, 37(18): 230-235.
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[10] |
YANG Xiaoqing, ZHANG Yingnan, WANG Lili, LIU Jianzhi.
Optimization of Ultrasonic-Assisted Extraction of Pectin from Muskmelon Rind and Its Physical Characteristics
[J]. FOOD SCIENCE, 2016, 37(16): 48-53.
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[11] |
ZHANG Huiyun, GUO Xinyu, WU Jingjuan.
Effect of Clove Essential Oil on the Properties and Structure of Zein Edible Films
[J]. FOOD SCIENCE, 2016, 37(12): 7-12.
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[12] |
MA Mengjun1, CHANG Rui1, LUO Liyong1,2,ZENG Liang1,2,*.
Changes in Biochemical Components and Physical Characteristics of Fragrant Green Tea Infusion during Sterilization and Storage
[J]. FOOD SCIENCE, 2015, 36(6): 109-113.
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[13] |
YANG Zongqu, LI Changkan, LEI Zhihua, LI Yuhua, LUO Qing, FAN Chunli, LIU Yumiao.
A Review of the Effect of Irradiation Treatment on Fruit Quality
[J]. FOOD SCIENCE, 2015, 36(23): 353-357.
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[14] |
CHENG Yabin1, HUANG Kaixin1, SONG Xianliang1,*, QIN Lijuan1, WU Shaolie2, LI Liqin1.
Optimization of Microencapsulation of Oil Separated from Water-Boiled Salted Chicken Marinade by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(14): 39-43.
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[15] |
YE Xiao-feng1, ZHAO Li-ping1, CAO Rong2, TANG Gen-sheng2, HAN Yong-bin1,*.
Changes in Chemical Composition and Physical Characteristics of Frozen Non-Fermented Dough during Frozen Storage
[J]. FOOD SCIENCE, 2014, 35(6): 219-223.
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